But first and update about what I’ve been up to.
I don’t know about you, but I’ve had a really busy couple of weeks.
Take today for example.
I finished cooking and taking pictures for the cookbook I’ve been working on. This involved making an amazing dessert with quinoa flour, (Even my husband who acted like I was going to feed him prunes when I asked him to come taste it loved it. (In his defense he doesn’t like sweets and especially not healthier versions.) He was really scared when I told him that there was no white sugar and I’d substituted applesauce for part of the butter.) I also mad four pizzas with a quinoa flour pizza dough (yum!) and finally this quinoa salad I’m sharing with you today.
Everything went really well. If you don’t count the thin pizza I was making that I destroyed while moving it to the pizza stone.
I am thrilled to finally be done.
Not so thrilled with the way the kitchen looked when I was done.
I’m really excited because I learned so much in writing and cooking these quinoa recipes and I can’t wait to share! All of the recipes in the book are new and not on the website. There are tons of traditional quinoa recipes, but also some really special dishes – like a healthy (vegetarian!) version of my mom’s Chicken Cannelloni. Who knew that quinoa would blend so well and provide substance without messing up the texture or standing out? My goal with the book was to come up with recipes that people who already love quinoa would enjoy but also to find ways to cook quinoa that people who were hesitant to try foods like quinoa would be open to.
My mom was my measure there.
She likes her flours white, butter where it’s “meant” to be and isn’t shy about the fact that she doesn’t want to eat another one of quinoa salad.
(She also has the cholesterol and high blood pressure medicine to go along with all that white flour and butter….Sigh……)
Anyhow, I think I’ve succeeded.
Now on to editing the content and photos!
I just LOVE this time of year – finally tomatoes that don’t make me say words I shouldn’t in front of the kids when I cut into them and fresh corn. If you have been around a while you might remember me mentioning that I purchased the book Raising the Salad Bar, which is a beautiful book but I just haven’t spent much time with it. I blame it on the lousy winter produce.
Now I haven’t tried the quinoa recipes in the book just yet,because this recipe really caught my eye. It had all the makings for an exceptional vegan quinoa salad recipe.
Of course I changed a few things. I added quinoa and used black beans instead of kidney beans. The original dressing called for just lime juice but with adding the quinoa I felt a little red wine vinegar was in order. Oh and garlic.
You know I add garlic to everything. Did I ever tell you that I pack my garlic mincer and wine cork in my purse when we travel? That band aids and a few legos and I’m good to go.
I probably shouldn’t have shared that. Forget I mentioned it.
You really have to try this one.
Now if you can’t find everything fresh, of course use frozen. Since frozen tomatoes wouldn’t work here I would suggest going with the smallest tomatoes you can find if tomatoes are still yucky where you are. This will help eliminate the mush factor.
- 1 cup shelled edamame
- 2 cups fresh corn kernels
- 1 cup cooked black beans
- 2 cups cooked quinoa
- 1/2 cup fresh chopped cilantro
- 1 cup tomatoes, seeded and diced
- 3 T minced red onion
- 1 tsp ground cumin
- 2 T fresh lime juice
- 2 T red wine vinegar
- 2 T olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp cayenne pepper (optional – for those who just need some heat!)
- In a medium saucepan bring water to a boil. Cook edamame for 10 minutes.
- Bring a fresh pot of water to boil and steam corn for 3 minutes.
- Combine edamame, corn, black beans and quinoa.
- Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne.
- Only dress the amount you are going to eat right away. Combine dressing, cilantro and salad. Toss and serve.